4 tomatoes
4 eggs
Grated Swiss cheese
Fresh parsley
Garlic
Pre heat oven to 400°F.
Wash parsley and chop a little bit, very finely. Also chop and mash two garlic cloves.
Cut the top slice from the stem end of ripe tomatoes. Shake the seeds out and with a spoon, gently spoon out some of the pulp. Sauté the tomatoes lightly, cut side up, in a little olive oil and butter for 3 or 4 minutes (do not stir).
Transfer tomatoes carefully (we use a large slotted spoon) to a shallow baking dish, cut side up, and sprinkle the inside of each with a little of the chopped parsley and a little chopped garlic. Carefully break an egg into each tomato. Sprinkle with a little salt and freshly ground pepper, then sprinkle lightly with grated Swiss cheese and bread crumbs and a spoonful of melted butter.
Bake tomatoes in a 400 oven for ten minutes or until the eggs are set and the top (crumb mixture) is lightly browned.
Very French. Very delicious. And it almost feels like it’s dietetic.
Serve with thinly sliced toasted sourdough bread.
(AE)